Pepper Soup with Sausage, Bell Peppers, and Parmesan Recipe
Introduction
This hearty Pepper Soup combines spicy Italian sausage with colorful bell peppers and tender rice for a comforting meal. Topped with melted mozzarella and Parmesan, it’s perfect for warming up on chilly days.
Ingredients
- 1 lb. hot Italian sausage (may substitute lean ground beef or turkey)
- 1 small yellow onion, chopped (or half large)
- 1 red bell pepper, chopped into 1/2-inch pieces
- 1 green bell pepper, chopped into 1/2-inch pieces
- 4-6 garlic cloves, minced
- 1/8 to 1/4 teaspoon red pepper flakes
- 1 (28 oz.) can crushed tomatoes, no salt or seasonings added
- 1 (14.5 oz.) can fire-roasted diced tomatoes with juices
- 3/4 cup uncooked long grain white rice
- 1 tablespoon each fresh chopped basil, oregano, and parsley (or 1 teaspoon each dried)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low sodium beef broth
- 1/3 cup freshly grated Parmesan cheese
- Freshly shredded mozzarella cheese for serving
Instructions
- Step 1: Heat a large soup pot or Dutch oven over medium-high heat. Brown the sausage and onions for about 4 minutes, breaking up the sausage as it cooks.
- Step 2: Add the chopped red and green bell peppers, minced garlic, and red pepper flakes. Sauté for 2 to 3 more minutes until the meat is cooked through and the onions are tender. Drain any excess grease.
- Step 3: Stir in the crushed tomatoes, fire-roasted diced tomatoes with juices, uncooked rice, basil, oregano, parsley, thyme, salt, pepper, and beef broth.
- Step 4: Cover the pot and bring the soup to a boil. Once boiling, reduce the heat to low and simmer, covered, stirring occasionally for 8 to 12 minutes or until the rice is cooked. Check the rice occasionally to avoid overcooking.
- Step 5: Stir in the Parmesan cheese and adjust seasoning with additional salt and pepper if desired. Add extra broth if you prefer a thinner soup consistency.
- Step 6: Ladle the soup into bowls and top each serving with freshly shredded mozzarella cheese. Serve hot and enjoy!
Tips & Variations
- For a milder soup, reduce or omit the red pepper flakes and use mild Italian sausage.
- Substitute long grain white rice with brown rice or quinoa, but increase cooking time accordingly.
- Try using turkey or chicken sausage as a leaner alternative.
- Add chopped kale or spinach near the end of cooking for extra greens.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
You can substitute the sausage with plant-based sausage or omit it altogether, adding extra vegetables or beans for protein. Use vegetable broth instead of beef broth.
What type of rice works best in this soup?
Long grain white rice is recommended for its texture and cooking time. Brown rice or other whole grains can be used but will require longer cooking.
PrintPepper Soup with Sausage, Bell Peppers, and Parmesan Recipe
This hearty Pepper Soup features a flavorful blend of browned Italian sausage, vibrant bell peppers, garlic, and a mix of crushed and fire-roasted tomatoes simmered with rice and herbs. Topped with parmesan and mozzarella cheese, this comforting soup is perfect for a cozy meal with robust Italian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Meat and Aromatics
- 1 lb. hot Italian sausage (may substitute lean ground beef or turkey)
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped (1/2-inch pieces)
- 1 green bell pepper, chopped (1/2-inch pieces)
- 4–6 garlic cloves, minced
- 1/8–1/4 teaspoon red pepper flakes
Tomatoes and Broth
- 1 28 oz. can crushed tomatoes, no salt or seasonings added
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 6 cups low sodium beef broth
Grains and Herbs
- 3/4 cup uncooked long grain white rice (see notes for alternatives)
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped parsley (or 1 teaspoon each dried basil, oregano, parsley)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Cheeses
- 1/3 cup freshly grated Parmesan cheese
- Freshly shredded mozzarella cheese, for serving
Instructions
- Brown the Sausage and Vegetables: Heat a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage and chopped onions, breaking up the sausage with a spoon. Cook for about 4 minutes until the meat is browning and onions begin to soften. Then add the diced red and green bell peppers, minced garlic, and red pepper flakes. Sauté for an additional 2-3 minutes until the sausage is fully cooked and the onions are tender. Drain excess grease from the pot.
- Add Remaining Ingredients: To the pot, add the crushed tomatoes, fire roasted diced tomatoes with juices, uncooked long grain white rice, fresh or dried herbs (basil, oregano, parsley), dried thyme, salt, pepper, and beef broth. Stir to combine all ingredients evenly.
- Simmer the Soup: Cover the pot and bring the soup to a boil over high heat. Once boiling, reduce the heat to low and simmer, covered, stirring occasionally. Keep the lid on between stirrings to retain heat. Simmer for 8-12 minutes or until the rice is tender and cooked through. Be sure to check the rice occasionally since cooking times may vary depending on the rice type and heat level.
- Finish with Cheese and Seasoning: Stir in the freshly grated Parmesan cheese to melt into the soup, adding a rich depth of flavor. Taste and adjust salt and pepper if needed, adding a pinch more salt if desired. If the soup is too thick, stir in additional beef broth to reach your preferred consistency.
- Serve with Mozzarella: Ladle the hot soup into bowls and top each serving generously with freshly shredded mozzarella cheese. Serve immediately for a comforting, cheesy finish to the hearty pepper soup.
Notes
- You can substitute lean ground beef or turkey for the hot Italian sausage for a lighter version.
- Using long grain white rice works best; wild rice or brown rice can be used but may require longer cooking times.
- Low sodium beef broth allows you to control salt levels in the soup more precisely.
- For a spicier kick, increase the red pepper flakes according to your taste.
- If you prefer a thinner soup, add more broth after cooking the rice.
Keywords: pepper soup, Italian sausage soup, hearty soup, easy dinner recipe, tomato and rice soup, comfort food
